The caramel sauce and chocolate syrup will need to be
cool, but pourable. If too thick from being refrigerated, warm gently
in the microwave at 50% power, then let sit at room temperature.

For
the ice cream, place the cream cheese and whipping cream in the bowl of
your stand mixer. Mix on low with the whisk attachment to combine,
then whip on medium for 1-2 minutes until thick and smooth. Add the
rest of the ingredients, mixing until smooth and creamy. Transfer to a
container and refrigerate for 2 hours, or overnight.

Place
the dish you are going to make the ice cream in (such as a ceramic
casserole dish) in the freezer while the ice cream is chilling in the
refrigerator. When the mix and the dish are chilled, spoon half the
peanut butter mixture into the dish. Drizzle with half the chocolate
sauce and half the caramel. Repeat with the rest of the ice cream,
chocolate and caramel. Use a spoon to gently swirl it together, but
don't overdo it. You want visible streaks of the separate elements, not
a homogeneous mixture.